Baked Giant White Beans With Cabbage
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1large onion, chopped
- 1large carrot, finely chopped
- 1pound cabbage, cored and chopped or shredded
- 4garlic cloves, minced
- 1pound large white beans or dried lima beans
- 7cups water
- A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf
- Salt and a generous amount of freshly ground pepper
- ¼cup chopped fresh parsley (more to taste)
Nutritional analysis per serving (6 servings)
334 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 15 grams dietary fiber; 6 grams sugars; 19 grams protein; 1147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees.
- Step 2
Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
- Step 3
Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1½ hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.
Private Notes
Comments
Delicious, easy and satisfying. I added two tablespoons of miso to pump up the umami.
Great recipe. Made a slight modification..In step 2. Add 1 Cup of both finally chopped carrots and celery and sautéed everything in rendered fat from 2 slices of smoked bacon.
Wow! Love this! I also used Rancho Gordo giant white bean - their beans are always creamier and better flavored. They were very large and cooked in about 2.5 hours without falling apart. I did add a little chicken broth because I had it in, but I think the dish would be fine without it. Try stirring in some sour cream to the dish when you serve for a treat!
To go along with Rancho Gordo’s most recent cooking recommendations, this could and should be modified slightly to boil the beans for 10-15 minutes before moving to the oven. I also like the suggestion of adding some shiitakes. Mine will be dried and the soaking water subbing for some of the water.
I started with a little pancetta I needed to use up. I used royal corona beans without soaking as per the recipe. I had never cooked any beans that large before. They took almost 3 and 1/2 hours to cook as a result and there was a lot of variation in texture and they were not old beans. Next time I will soak them first. That being said, this dish is very tasty and I will do it again. I bet it would be good with some fennel added as well!
Great recipe that I’ll definitely make again, especially on a cold night! I didn’t have the dry beans that the recipe called for so I modified it by using 12 oz of frozen lima beans and a 14.5 oz can of rinsed white northern beans. I cut the cooking time in half. It was a little bland halfway through so I added 2 tsp of chicken better than bouillon, 2 Tbsp of tomato paste, and about a tsp of dried oregano. It was delicious topped with the chopped parsley and freshly grated Parmesan cheese!
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